Dr. Michael Lynch

Our menu focuses on using fresh ingredients in slow-crafted dishes to create a culinary experience bursting with flavor. Using slow food techniques, we give each dish attention and time; oxtail is cured for 24-hours before braising, chicken gets a 24-hour brining before roasting for the chicken and dumplings dish, chicken legs are crisped after being cured for three hours and then cooked for another two hours, homemade peach butter is a four-hour process - with one taste taking you back to a simpler time in grandma’s kitchen.